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Green tea granita

Time 20 minutes
Yields Serves 4 to 6
Green tea granita
1

In a medium saucepan, combine the water, lemon juice and sugar. Bring to a boil over high heat, then remove from heat.

2

Add the tea bags and mint to the pan and steep the tea for 3 minutes.

3

After 5 minutes, strain the mixture into a large baking dish. Set aside until cool. This makes a generous 3 cups base.

4

Stir in the crushed pink peppercorns, if using. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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